Coconut Almond Cranberry Granola
When my babies were born my dear friend thoughtfully brought homemade granola to me. You know it’s not easy getting back into a “regular” routine following childbirth. I appreciated the yummy flavors, chewy and crunchy textures and of course, the fiber content DID its thing.
Coconut Almond Cranberry Granola
I am now the proud Nana to baby twin granddaughters, so as I help my son Parker and my darling daughter-in-law Meegan care for them this month in Portland OR, I brought along some of my homemade Almond Cranberry Granola. It’s great to just grab a handful now and then or I love it on top of honey yogurt (especially Trader Joe’s) along with fresh sliced strawberries.
My recipe is basically the same as my other granola recipe The Best Homemade Granola Ever but I added the cranberries near the end of baking time so they don’t dry out. I upped the oat bran, added ground flaxseed and used honey and brown sugar for sweetness.
If you want your granola more crunchy, don’t stir during baking time which is what a lot of recipes ask you to do. And be sure to let cool completely before breaking into pieces.
- Coconut Almond Cranberry Granola
- 3 cups old fashioned rolled oats (do not use quick-cooking oats)
- 1 cup shredded coconut
- 1 cup sliced almonds
- 1/4 cup oat bran
- 2 Tbsp ground flaxseed
- 1 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 cup honey
- 1/4 cup brown sugar
- 1 tsp vanilla
- 1/2 cup unrefined coconut oil
- 1 cup dried cranberries
- Preheat oven to 300 degrees F. Cover a 9-inch x 11-inch jelly roll baking sheet with parchment paper or a silpat baking mat.
- Combine oats, coconut, almonds, oat bran, flaxseed, salt and cinnamon into a large bowl.
- Combine honey, brown sugar, vanilla and oil in a small bowl and whisk together. Add to oat mixture and stir well to combine, coating ingredients thoroughly.
- Spread out granola mixture evenly on prepared baking sheet. Bake at 300 degrees F for 35 minutes, stirring halfway. Remove from oven and spread dried cranberries over the granola and gently mix in, then press down slightly. Place back in oven and bake for another 10 minutes. Granola will be toasty brown and smell wonderful!
- Remove from oven and let granola cool on pan completely, then seal in airtight container for up to two weeks or six months in your freezer.